Hi Claudia,
I made this recipe last week and it was
absolutely delicious. It makes so much delicious
sauce that you could probably make it with 2
chickens instead of just one; I used leg quarters
-- there were 4, but I could have easily used 6
or 8. As the recipe suggested, I served it with
roasted potatoes. It was a delicious dinner and
an equally satisfying lunch later in the week.
Penny
Chicken Stew with Sweet Peppers
From Lunch in Paris, A Love Story with Recipes
By Elizabeth Bard
1 small chicken, cut into pieces
Coarse Sea Salt
2 tsp. Piment d'Espelette
3 TBSP. Olive oil
8 oz. Cubed Pancetta
4 medium onions, sliced
3 cloves garlic, halved
2 medium red peppers, sliced
2 medium yellow peppers, sliced
1 28-oz. Can whole tomatoes with their juice
1 bay leaf
A few sprigs of thyme
In large frying pan, brown the chicken on one
side and season with salt and 1 tsp. Piment
d'Espelette, turn chicken, season other side with
Piment d'Espelette and salt, and brown. Then remove and set aside.
In the same pan, heat the olive oil, add the
pancetta and cook for 3 minutes. Add the onions
and garlic, and sauté for 10-15 minutes. Add
peppers, and sauté for 20 minutes more, stirring occasionally.
Add tomatoes, crushing them with your
hands. Bring to a boil. Return the chicken to
the pan, along with the bay leaves and
thyme. Cover. Lower the heat and simmer for
30-40 minutes, turning the chicken at the halfway mark.
Serve with roasted potatoes. Serves 4.
At 03:08 PM 3/6/2011, you wrote:
Hi,
I need ideas for cooking drumsticks?
Thanks. I do not want to fry them, however!
Claudia
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